Tuna Crudo with Greens and Pomelo Salad
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- Chef knife
INGREDIENTS
- 5 ounces/150 grams sushi-grade tuna, cubed
- 1 cup/200 grams pomelo, segmented and broken into bite-size pieces
- 1 handful cilantro leaves
- 1 handful mint leaves
- 1 handful parsley leaves
- 1 tablespoon red chili, thinly sliced
- 1 radish, thinly sliced
- Olive oil
- Salt, to taste
- Juice of 1–1½ lemons, or more, to taste
For serving:
- Crème fraiche or labneh
- Sumac
- Olive oil
INSTRUCTIONS
- Soak the herb leaves in ice water for about an hour to crisp them, then drain well.
- In a large bowl, gently mix the tuna, pomelo, herbs, chili, and radish. Drizzle with olive oil and season generously with salt and fresh lemon juice—the flavor should be quite tart, so adjust the lemon as needed.
- Serve chilled, with a spoonful of crème fraiche or labneh on the side, and finish with a pinch of fresh sumac.
MY NOTES
FAQ
What kind of fish can I substitute for tuna?
If you cannot find fresh tuna, you can substitute other types of sashimi-grade fish. Common alternatives include yellowtail (hamachi), salmon, sea bass, snapper, or fluke, all of which have a mild flavor and soft texture that work well raw. It is critical that any substitution be labeled “sushi-grade” or “sashimi-grade” to ensure safety when eaten raw. The fish should be fresh, firm, and free of strong odors.
Can I prepare the tuna crudo in advance?
Tuna crudo should be prepared as close to serving time as possible. Because the dish features raw fish, freshness is essential both for flavor and food safety. The tuna can be cut into cubes up to an hour in advance and stored covered in the refrigerator, but it should not be seasoned until just before serving. Acidic ingredients like lemon juice will begin to cure the tuna, changing its texture. Herbs and produce can be prepped ahead, but final assembly should happen right before serving to preserve the clean, vibrant character typical of tuna crudo dishes.
The difference between tuna crudo and tuna tartare
Tuna crudo and tuna tartare both feature raw tuna but differ in preparation and presentation. Tuna crudo typically consists of thinly sliced or cubed sashimi-grade tuna dressed lightly with citrus, olive oil, and sometimes herbs or chili. It emphasizes the purity of the fish and is usually plated simply. Tuna tartare, on the other hand, is more heavily seasoned and mixed with ingredients like mustard, capers, shallots, or soy sauce. Tartare is often finely chopped and formed into a mound or served with toast or crackers. While both dishes highlight raw tuna, tuna crudo is more minimalist and Mediterranean in style.
What is the best type of tuna to use?
The best type of tuna for this recipe is sashimi-grade yellowfin (also known as ahi tuna) or bluefin tuna, depending on availability and budget. Yellowfin is widely available and has a clean, mild flavor with a firm texture that holds up well in raw preparations. Bluefin is richer and fattier, offering a more luxurious mouthfeel. Regardless of the variety, the tuna must be extremely fresh and specifically labeled for raw consumption. Avoid tuna that appears dull, watery, or has an overly fishy smell. For the best result, the fish should be bright red, slightly translucent, and firm to the touch.
How do I know if the tuna is fresh enough?
To determine if tuna is fresh enough, look for bright, translucent flesh with a firm texture. The color should be deep red without browning or graying. Fresh tuna should have a clean, ocean-like smell with no strong or unpleasant odors. If buying from a fishmonger, ask if the tuna is sushi-grade or sashimi-grade, indicating that it’s safe for raw consumption. The surface should be slightly moist but not slimy. If there is any doubt about the freshness, it is better to avoid using it raw.
What other herbs can I use for this tuna crudo?
Dill, basil, chervil, or tarragon can provide unique aromatic notes that complement raw tuna. Thai basil adds a slightly spicy flavor, while dill offers a clean, grassy taste. Chervil and tarragon lend a subtle anise-like quality. Be sure to use fresh herbs, as dried ones lack the brightness needed for a raw preparation like tuna crudo. Mix and match based on availability and taste preference, but avoid overpowering herbs that may dominate the delicate flavor of the tuna.
Can I use grapefruit instead of pomelo?
Yes, grapefruit can be used in place of pomelo in a tuna crudo recipe, though the flavor and texture will differ slightly. Pomelo is sweeter and less acidic than grapefruit, with a firmer texture that holds up well when mixed with raw tuna. If using grapefruit, choose a pink or ruby variety for a balance of sweetness and tartness. Be sure to fully segment the fruit, removing all membranes and pith to avoid bitterness. While the result will be more tangy, grapefruit still complements the citrus-forward flavor profile of tuna crudo and provides a similar burst of brightness and juiciness.
How long can the tuna crudo sit out before serving?
Tuna crudo should not sit out at room temperature for more than 30 minutes before serving. Because it contains raw fish, temperature control is crucial for safety and quality. Ideally, keep the tuna crudo chilled until it is ready to be served, especially if you are preparing it ahead for a gathering. If serving buffet-style or outdoors, place the dish on a bed of ice to maintain a safe temperature. Prolonged exposure to warm temperatures can lead to bacterial growth and compromise the texture of the tuna. For best results, serve tuna crudo immediately after assembly while it’s still cold.
What wine pairs well with this recipe?
A good wine pairing for tuna crudo with pomelo salad should highlight the dish’s bright acidity and clean flavors. Dry white wines such as Sauvignon Blanc, Vermentino, or Albariño work well due to their crisp, citrusy profiles. Sparkling wines like Brut Champagne or Cava are also excellent choices, offering acidity and effervescence that match the freshness of tuna crudo. Avoid heavily oaked wines or full-bodied reds, which can overpower the delicate tuna. If you prefer rosé, choose a dry, light-bodied style. The goal is to complement the citrus and herb notes in the dish without overshadowing the natural taste of the tuna.
